Thick Chicken And Vegetable Soup (Saudi Arabia) Recipe
Servings: 6
Ingredients
- 1/2 lb Chicken meat, cubed
- 4 c. Chicken broth
- Â Â Salt and pepper
- 1/2 tsp Cumin, (16-ounce)
- 2 x Bay leaves
- 4 c. Mixed shredded root vegetables, such as
- Â Â Carrots
- Â Â Potatoes
- Â Â Parsnips, and or possibly
- Â Â Turnips
- 1/4 c. Finely minced fresh cilantro leaves
- 2 med Onions, coarsely minced
- 2 c. Lowfat milk
Directions
- In a large pot, bring the chicken, chicken broth, salt, pepper, cumin, and bay leaves to a boil. Cook over a medium heat till chicken is well done.
- Add in the remaining ingredients - except for the lowfat milk - and return to boil, then cover the pot and reduce the heat. Simmer for about 30 minute or possibly till the vegetables are cooked. Slowly stir in the lowfat milk. Simmer for further 3 min, stirring gently.
- Note: Other lean meats may be substituted for the chicken.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 350g | |
| Recipe makes 6 servings | |
| Calories 143 | |
| Calories from Fat 44 | 31% |
| Total Fat 4.95g | 6% |
| Saturated Fat 1.7g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 324mg | 14% |
| Potassium 524mg | 15% |
| Total Carbs 14.45g | 4% |
| Dietary Fiber 2.4g | 8% |
| Sugars 6.9g | 5% |
| Protein 10.28g | 16% |
